-
-
Add this recipe to your binder
This recipe is in your binder
-
Tomato soup with pesto toasties recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
0 ratings
There's nothing more comforting than a bowl of tomato soup, but add in a sprinkle of cheese on top and a pesto toastie for dunking, and you're really onto a winner family dinner! See method
Ingredients
- 1 tbsp vegetable oil
- 1 red onion, finely chopped
- 1 medium carrot, finely chopped
- pinch dried mixed herbs
- 2 x 400g tins chopped tomatoes
- 1 vegetable stock cube, made up to 200ml
- 150g Creamfields Red Leicester cheese, grated
- 2 tbsp Free From green pesto
- 8 slices H.W. Nevill’s wholemeal bread
- 40g unsalted butter
If you don't have red onions, try using white, brown or spring onions
Each serving contains
-
Energy
2140kj
514kcal
26%
-
Fat
29g
41%
-
Saturates
14g
72%
-
Sugars
13g
14%
-
Salt
2.5g
41%
of the reference intake
Carbohydrate 38.8g
Protein 19.7g
Fibre 8g
Method
- Heat the oil in a large saucepan. Fry the onion and carrot over medium heat for 5 mins or until beginning to soften. Add a pinch of dried mixed herbs and season with salt and black pepper.
- Pour in the chopped tomatoes and vegetable stock and bring to a simmer. Cook for 10 mins, stirring regularly. Take the pan off of the heat and blitz smooth with a handheld stick blender.
- For the toasties, spread about ½ tbsp of pesto on to one side of the bread for each sandwich. Top with a large handful of grated cheese and sandwich shut. Melt some of the butter in a frying pan and cook the toasties for 2-3 mins on each side until crisp and golden brown. Let stand for 2 mins before cutting, so that the cheese can continue to melt.
See more Soup recipes